The Sweet and Savory Sisters!



Turkey Carcass Gumbo

Growing up our family tried not to waste any food. Money was always tight and we always had lots of mouths to feed.  We always had multiple friends spending the night with us and hanging at our house. Our friends loved to come to our house for many reasons, but mostly for Moms and Dads cooking.  After Thanksgiving and Christmas Mom would always boil the turkey carcass down and make a stock.  She usually would make a soup or stew.  Our Dad would make gumbo.  This is his recipe for Turkey Carcass Gumbo.  I made this for Andy last night and he loved it. 

Turkey Carcass Gumbo


1 cup vegetable oil

1 cup all-purpose flour

2 ½ cups onions, chopped 

1 cup celery, chopped

3 cloves garlic, chopped

1 ½ tablespoons Slap ya Mama, Cajun seasoning  

1 pound andouille sausage, chopped

2 quarts Turkey Broth (Recipe follows)

2 bay leaves

Reserved turkey meat from broth

2 ½ cups frozen okra (optional)

2 tablespoons parsley, chopped

2 tablespoons green onions, chopped

Steamed white rice


Combine the oil and flour in a large cast-iron pot.

Cook the mixture over medium heat.  Stir roux constantly with a wooden spoon for about 25 minutes. The roux needs to resemble the color of chocolate.  

Season the onions, garlic and celery with the Cajun seasoning.

Add the vegetables to the roux and cook for 5 -7 minutes.

 Add the sausage and cook, for an additional 5 minutes.

Add the strained turkey broth and bring to a slow boil, stirring constantly. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 45 minutes.Add the reserved turkey meat and okra and cook for approximately 10 minutes. Add the parsley and green onions.

Serve gumbo over a bed of rice with plenty of French bread for sopping. 

Turkey Broth



1 turkey carcass

3 ribs celery, cut in half 

2 large onions, quartered

4 quarts water

 Salt to taste  

1 tablespoon black peppercorns

2 bouillon cubes

5 bay leaves

Turkey Broth

Put the turkey carcass in a large stockpot. Add the celery, onions, water, salt, peppercorns, bouillon cubes and bay leaves. Bring to a boil and reduce the heat to medium.

Simmer uncovered for 2 hours, stirring occasionally. Skim any foam that forms on the surface. Remove from the heat and let cool. Strain and set aside any meat that has come off the bone and pick meat that remains on the bone. Skim fat.

Good Morning Grocery Lovers!

It’s a fine day to be a grocery lover, cause you know how us sisters love our groceries! Amy is at the beach with her girlfriends and they all will be cooking up some savory dishes. You know if Amy packs a deep fryer it’s going to be a good weekend! As for me it is Game day and LSU plays the Florida Gators. So, with that being said I think I will serve deep fried gator tail over a bed of rice and Gator Gumbo! Not really, but it sounds good!

Today I am making it a trouble-free Saturday cooking day. Caleb and Allison, my beautiful children, have both gone away for the weekend and Rick will be playing golf. So, I am going to cook just for me and watching the game and do just what I want to do! Since I am just cooking for me I am making some dirty rice, I have a little boudain and I will put together a little salad. Got to have some Slap Ya Mama cheese biscuits to. Today I am using a box mix of dirty rice and that is OK! I use Zatarain’s. I put a little twist on it so it will have that savory flavor!


Dirty Rice

Don’t worry; it’s only a name. Dirty rice isn’t actually dirty—it’s called that because the chicken gizzards and livers it’s traditionally made with give it a brown or “dirty” color. Most common in regions of Southern Louisiana and Mississippi, it’s similar to pilaf in its use of the holy trinity of New Orleans cooking—green bell pepper, celery and onion. Then meat is added, and the whole thing is garnished with green onions and parsley.

 An insider tip: If you’re not into chicken livers and gizzards, try it with ground beef or sausage for a delicious alternative.

 Today I will be using ground pork and ground beef.

What You Need

1 12-oz package Zatarain’s Dirty Rice Mix

1 lb ground pork

1 lb ground beef

2 tablespoons oil

1 ½ tablespoons flour

½ cup minced onion

1 rib celery, minced

¼ cup minced bell pepper

½ tablespoon minced garlic

2 ¼ cups chicken broth

½ cup chopped green onion

½ tablespoon Slap Ya Mama

2 tablespoons chopped fresh parsley

Louisiana Hot Sauce to taste


Lightly brown ground pork and ground beef and drain, set aside.

Make a dark roux by mixing oil and flour in heavy bottomed 6 to 8-quart saucepot over low heat. Stir constantly using wooden spoon.

When roux is finished, stir in onion and allow to brown, leaving heat on low. Next, add celery, bell pepper and garlic. Add Rice Mix and stir for 5 minutes to toast rice. Then add your ground beef and pork and stir for an additional 4 minutes

Stir in broth; allow mixture to come to a boil. Cover with lid and simmer over low heat for 25 minutes.

Sprinkle with green onion and parsley just before serving!

Geaux Tigers!

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